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MARCH 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 79
facility design
p r o j e c t o f t h e m o n t h
had to be mindfully positioned," says Zena Dater,
vice president and sales, Market Source in Oklahoma City.
"Large landing curbs with mechanical rails had to be con-
structed, and exhaust and supply venting was creative as
well. Getting equipment such as the walk-ins, exhaust hood
and a 3,000-pound pizza oven into the building had to be
strategically executed."
The Bar and the Kitchen
Guests entering the south side of the building see a 16-foot-
tall beer cooler. The nearly all-glass cooler contains five
levels of kegs towering high above
the floor. Directly in front of the beer
cooler sits the bustling 710-square-
foot peninsula bar where at least 10
bartenders fill orders.
In addition, the 36-tap beer and
liquor system had to be distributed
to three separate locations, includ-
ing the mezzanine bar area. "Coor-
dinating this was not overly compli-
cated, but we had to select the right
method to engineer this system
efficiently and be mindful that the
glass beer cooler had limited space
for beer panels," Dater says.
Guests walk past the bar and
enter into the 3,500-square-foot
open dining and casual seating area.
"On concert days all of the furni-
ture package in the center of this
room is removed for standing room only,"
Dater notes. The east wall booth package
contains VIP seating on the perimeter.
The west wall features almost 90 feet of
operable glass walls. The beer garden sits
beyond this glass construct and, during
concerts, opens up to create an almost
10,000-square-foot concert hall. The
entire kitchen on the south side is open,
with a 12-foot-high glass wall.
"The kitchen placement was driven
Top: The hot line
contains a 6-burner
range, fry station,
36-inch French-top
with an oven base and
60-inch griddle.
Below: Multilevel
shelving enables
culinary staff to remain
organized and efficient
in the back of the
house. Photos courtesy
of The Jones Assembly